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Golden Peach Butter

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      Title: GOLDEN PEACH BUTTER
 Categories: Jams, Holiday, Desserts, Sauces
      Yield: 1 Servings
 
           -Dottie Cross TMPJ72B
      4 lb Ripe peaches;
           Pitted and quartered
           -(about 3-1/2 quarts)
      2 c  Water
      2 c  Sugar
    1/4 c  Lemon juice
           -Grated zest of 2 lemons
      2 ts Ground cinnamon
    1/2 ts Ground cloves
 
  In a large saucepan, bring the peaches and water to a boil over a
  medium heat. Reduce the heat to low and simmer, stirring often, until
  peaches are very tender. In a food processor fitted with the metal
  blade or a blender, process the fruit mixture in batches until
  smooth. Return the puree to the saucepan and stir in the sugar, lemon
  juice, lemon zest, cinnamon, and cloves. Bring to a boil over medium
  heat, stirring constantly. Reduce the heat to low and simmer,
  stirring often, until thickened and reduced to about 6 cups, about 30
  minutes. Ladle the peach butter into hot, sterilized jars, leaving
  1/4 inch of headroom. Wipe the rims clean and put the lids on the
  jars. Process in a boiling water bath for 10 minutes. Remove the jars
  from the water and cool completely at room temperature. Makes about 3
  pints. Source: "An Edible Christmas" (A Treasury of Recipes for the
  Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
 
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